Hi all. I need Please, what can I use to keep my purple frosting from fading? I have read different things, but has worked for you? I know keep out direct sunlight it fade when I was driving in the back seat of the car. It turned grays not a pretty color. Thank you sammie192

using milk in your icing helps -- something about the chemical bladeebla --

keep/deliver your cakes in boxes

I am responding to this because I'd like to know too. I avoid using purple when I can because it always fades. Hopefully you get some good tips!!

AMy purple icing only fades when exposed to sunlight. I don't have any suggestion except to keep the cupcakes/cake out of sunlight.

Thanks, I will try the milk and tell the customer no sunlight, but I already know they want leave it in the box. Thanks again

Also, it could be the brand you are using. Americolor purples fade, in my experience, but Sugarflair doesn't, under the same conditions. Sugarflair Grape Violet is a lovely colour. 

AI always use milk in my recipe when making purple and have never had a problem.

Same with me, I use milk and have had purple with no fading either. Hope that works for you.

AIt totally depends on the food coloring,but purple fades in an unpredictable way. I use milk in my icing and it makes no difference.

You can try using powdered food color, that seems to hold the color better than liquids. When I do purple I always use fondant or candy clay and dust the color on.

eddie molina of americolor corp says adding milk to to icing balances (lowers) its acidity and thereby keeps the red dye from fading -- american cake decorating may/june 2003

A

Well, he didn't see the purple icing that i made with milk in it that faded to blue in the space of an hour, then.

The OP should try using Crystal Colors to make the icing, here's a link. It's more expensive than liquid food colors but it doesn't fade out. http://www.sugarpaste.com

A35 years ago half of my pink and blue flowers faded in a half an hour delivery -- food color is nothing but fickle but milk helps -- probably better to not speak in absolutes about it -- milk can help reduce fading --

keeping purple out of ultra violet light is very effective -- so so long as no one can see it -- it'll stay purple :)

but that was the first and last time it faded on me -- just amp up the red -- I guess that's what's worked best for me come to think of it--

but I'm just tossing out things I know or know of -- if it didn't work for you doesn't mean it doesn't work--

in another recent tbread -- it was Susan notter who warned about adding food color after cooking because it can throw off the water balance in the sugar-- it's a significant detail --

best to you, kara